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I can’t get enough of peaches lately. They are just so beautiful!

They smell beautiful and fill my kitchen with the distinct aroma that only peaches have. They taste beautiful raw… nothing tastes better than a ripe summer peach! And they bake beautifully… Hello Paleo Peach Crumble!

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

I am so into this Paleo Peach Crumble.

The way that the peaches bake here result in a fragrant yummy dessert with lots of peach flavor… it’s a little sour, a little sweet, and oh so peachy delicious. 🙂

Baked peaches + almond flour crumble topping= heaven!

Especially with some dairy-free ice-cream on top.

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

To make the filling, I peeled 3 large peaches and diced them. You could leave the peach skin on top, but the texture isn’t as great in this particular dessert.

Then, I covered the peaches in some honey and lemon juice, and mixed everything together really well.

The honey and lemon juice enhance the peach’s natural flavors and sweetness while cooking.

Paleo-Peach-Crumble-perchancetocook

Then I made the topping, which was inspired by my Apple-Pear Cinnamon Crumble recipe.

I removed the ground flax seeds from the recipe because I found the flavor of flax seeds a bit overpowering for the peaches.

I mixed the almond flour, cinnamon and nutmeg together in a bowl.

Then in a separate bowl, I mixed together the coconut oil and maple syrup until the mixture thickened.

After that, I poured the coconut oil maple syrup mixture on top of the almond flour mixture and mixed until the almond flour mixture became lumpy.

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

Here is a helpful tip… rake the almond flour topping with a fork, to get it to have a more “crumbly” texture.

So when you pour the almond flour mixture on top of your peaches, it has a nice crumbly texture.

It then bakes this way, which gives the whole dessert it’s much desired “crumbly” texture.

Paleo-Peach-Crumble-perchancetocook-5

Next, I baked the Paleo Peach Crumble for 30 minutes at 375 degrees, until the peach juices almost caramelized, and the crumble was golden.

The peaches literally melt underneath the almond flour crumble topping when baking.

It smells and looks so good, it’s hard to wait to take a bite.

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

It’s truly an amazing summer dessert. Something that I could eat pretty much any time of day.

For breakfast, as a snack or even for dessert. 🙂

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

I topped mine with some DF Mavens Madagascar Vanilla dairy-free ice-cream (made with coconut extract), refreshingly decadent!

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com

Note: if you want extra fiber and Omega 3’s, feel free to add some ground flaxseeds to the almond flour topping.

Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com
4 from 6 votes

Paleo Peach Crumble (GF)

Servings: 6
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Paleo Peach Crumble (GF) | Perchance to Cook, www.perchancetocook.com
Juicy peaches cook up with a sweet and spiced topping that's a tasty paleo dessert.

Ingredients 

Instructions 

  • Preheat the oven to 375 degrees.
  • Grease an 8×8 inch square pan. (I used a glass pan because it heats the fruit up faster)
  • Place the peeled and diced peaches on the bottom of the pan. Top the peaches with 2 Tbs of honey and 1 Tbs of lemon juice. Mix the peaches around with a spoon so that the the honey and lemon becomes evenly mixed into the peaches.
  • In a separate bowl, mix the almond flour, cinnamon, and nutmeg together with a fork and set aside.
  • In another separate bowl, mix the melted coconut oil and maple syrup together with a fork until well mixed.
  • Pour the coconut oil/maple syrup mixture on top of the almond flour mixture and mix with a fork until clumps form and there are no real “dry” areas of the mixture left.
  • Evenly pour the almond flour mixture on top of the fruit in the pan. Using a fork, distribute the almond flour topping across the peaches, forming a “crumble” texture.
  • Bake for 30 minutes or until the crust is crisp and the edges are lightly golden.
  • Eat warm or cold.
  • Enjoy 🙂

Nutrition

Calories: 380kcalCarbohydrates: 45gProtein: 9gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 19mgPotassium: 225mgFiber: 6gSugar: 34gVitamin A: 420IUVitamin C: 6mgCalcium: 117mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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25 Comments

  1. Can I substitute brown sugar for the maple syrup to save a trip to the store? What can I sub for the coconut oil ?

    Thanks — looking forward to this recipe.

    1. You could use brown sugar instead of maple sugar. Maybe with 1 Tbs of water. Also you can use olive oil instead of coconut oil. 🙂

  2. I picked a peck of peaches at the groves. This was the first recipe I tried. I didn’t have quite enough almond flour, so I made up the difference with rolled oats. It was fantastic! Thank you!

  3. I’m wanting to try your paleo peach crisp for a family gathering. I would like to know if I could use coconut flour instead of the almond flour and if so how much would you recommend using versus the amount of almond flour? This looks so yummi, can’t wait to try it. Thanks, Carolyn

    1. Hi!! You probably can’t swap out coconut flour for almond flour because coconut flour is so much more absorbent. You’d have to change the fat content along with the liquid of the recipe to make it work. :/ If you are allergic to almonds, you could try sunflower seed flour instead of almond flour, or you could even use a different nut flour. I’ve also found that regular flour works at a 1:1 ratio with almond flour. 🙂

  4. omg this is terrific! thank you! i added vanilla to the crust but it go in the peaches instead. It was an afterthought but a good one. Also I increased the spices and it was yummmyyy. I let it have 5 minutes under the broiler to brown but have to be careful not to overcook. thank you so much!! and the other fruits we be amazing, too!

    1. Thrilled to hear it!! I love the idea of having vanilla in the fruit, and broiling the top as well! Thanks for sharing! 🙂

    1. You could probably use 1 cup of tapioca flour and 1/4 cup of coconut flour, but I haven’t tried how that would turn out. Another idea could be that you could use the recipe for the topping that I made in this Ginger Cookie Apple Cobbler ( made with only coconut flour) OR you could use this Paleo Sugar Cookie Recipe and just top the peaches with the sugar cookie dough. Let me know how it goes!

  5. I found it to not bake solid. Mine came very runny…I used the 5cups of dices peaches…maybe I should have towel blotted before putting them in the pan and my crumble stayed pretty wet after being in the oven for an hour…I am bummed…

    1. Oh no! I’m not sure why this happened but I’m sorry it didn’t work out! Did the crumble look clumpy and like sand before baking? It shouldn’t be too wet, but it should all have some of the liquid on it. It really should have hardened in the oven, especially after an hour. I’m going to investigate and make this again soon.

      1. It was delicious! Peaches are at Their peak right now so don’t need any added sugar, I might cut honey in 1/2 next time. Same with the maple syrup, it was almost too sweet. Good texture of crumble though and overall very good!4 stars